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Title: Crayfish-Scallop Etouffe
Categories: Fish
Yield: 4 Servings
| 1/2 | c | Flour |
| 1/4 | c | Vegetable oil |
| 1 | c | Chopped yellow onions |
| 1/2 | c | Chopped celery |
| 1/2 | c | Green pepper |
| 1/2 | c | Chopped green onions |
| 4 | tb | Chopped garlic |
| 1/2 | Stick butter | |
| 1 | lb | Cleaned crayfish tails |
| 1/2 | lb | Bay scallops |
| 2 | c | Crayfish stock |
| 8 | Splashes tabasco or to taste | |
| 1 | ts | Cajun Magic seasoning; or to taste |
To make a roux, cook the flour and oil over medium heat until the flour-o il mixture is medium brown. Take off the heat and add 1/2 cup of the chopped vegetables and stir until it cools down. Saute the garlic and chopped vegetable in the butter for 2 minutes. Add the seafood and cook slowly fo r 20 to 30 minutes. Add the crayfish stock and bring to a boil. Add the roux u ntil of preferrred consistency. Season with Tabasco and Cajun Magic to taste. Note: Cajun Magic is the brand name of 12 seasoning's put up by Paul Prud homme of K-Paul's Restaurant in New Orleans. It can be bought in good specialit y stores all over the country. It consists of salt, pepper, marjoram garlic , thyme, oregano, cayenne, powdered onion and sage.
BENTLEY'S, 128 SUTTER ST., SAN FRANCISCO WINE: MARTIN RAY PINOT NOIR,1980 From the "Micro Cookbook Collection of American Recipes".
From: Hosey Date: 18 Jan 97 Chile-Heads List Ä
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